Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. Know what you want and chart a path.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

DECEMBER 21, 2023

Sunday nights taking inventory in the freezer and coolers until I couldn’t feel my fingertips anymore helped me to understand what everything costs and how impactful waste, theft, spoilage, and inaccurate counts can be. Happy holidays and positive vibes for an even better 2024.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Restaurant365

MAY 17, 2022

Food inventory management goes way beyond counting the items on the shelves. The most important part of inventory management is understanding how the amount of product relates to your profit margin. Why a POS system is not suitable for inventory management. Best practices for effective food inventory management.

Inventory 78

Inventory Management Management Food 78

Culinary Cues

DECEMBER 5, 2023

It is one of the most essential positions in the kitchen, operated by a person who is responsible for the single most expensive piece of equipment and one of the costliest inventories (China, flatware, glassware). The dishwasher position teaches you to be humble and service oriented. Wax on, wax off, young grasshopper.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Restaurant365

AUGUST 21, 2020

Cultivating a library of tools for your new hires, such as company handbooks, checklists, and training manuals, can help you start off on the right foot. Teaching your policies, training your managers, and educating your employees about your code of conduct can help you respond quickly and transparently to any complaints that arise.

Blog 78

Blog Restaurant Law Recruiting Employee Relations 78

Culinary Cues

JULY 16, 2022

I am aware as I grow older this is going to happen, but nevertheless, it hits hard and makes you take inventory of the person you are, what you do, how you do it, how you treat others, and the way you live your life. He did, however, believe in support, training, mentoring, and empathy. PLAN BETTER – TRAIN HARDER. Rest in Peace.

Front of House 366

Front of House Back of House Education Leadership 366

Hot Schedules

SEPTEMBER 8, 2021

To get new workers — whether part- or full-time — up to full efficiency, department heads and team leaders need to devote proper time and resources to train. If employees are improperly trained and expected to take on more responsibilities than normal, you can expect burnout and increased turnover. Blog Newsletter. Categories.

Hotels 78

Hotels Inventory Guest Recovery Point of Sale 78

Culinary Cues

SEPTEMBER 14, 2023

TRAINING: You can never train too much. Training is a sign of respect and a perfect way to build pride, confidence, team dynamics, and comfort among employees. If they are trained to be competent then confidence will be the result. When an employee is aware then they are comfortable.

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. One other way you may need to manage inventory is with menu planning.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

MARCH 10, 2022

With food costs running at approximately 30% or higher, learning importance of inventory management and how to prevent common mistakes is critical in successfully driving down costs and maximizing profits. First, let’s break down the two types of inventory costing, Actual and Theoretical. Theoretical Variance. Actual Food Cost (COGS).

Inventory 78

Inventory Management Management Merchandise 78

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Look at every dishwasher as your next cook in training. It is your job to teach and train, to show some empathy, but be tough and have very high expectations of your cooks.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

NOVEMBER 11, 2022

You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Let everyone know exactly what you expect, get excited, show them how it should be done, and celebrate every act of excellence. [] BE THE EXAMPLE FOR OTHERS TO FOLLOW. Harvest America Ventures, LLC.

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Restaurant365

JULY 21, 2021

When it comes to restaurant inventory, there are a lot of moving pieces. Understanding how to master restaurant inventory management is an invaluable skill. Your inventory control tracks what is coming in and out of your restaurant and what is left over during a certain period of time.

Inventory 78

Inventory Management Management Waste 78

Culinary Cues

MARCH 10, 2022

By far one of the most expensive inventories in a kitchen is china, glassware, and flatware. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Who is in control of this? Who can make a difference through efficient use of the machine and the process of washing dishes? The dish washer! Who is responsible for this?

Front of House 447

Front of House Back of House Uniforms Hiring 447

360Training

JANUARY 3, 2020

Improving your restaurant’s inventory management is the quickest and most effective way to save money and increase revenue. Unfortunately, many restaurant managers and employees don’t know how to manage inventory effectively. What is Restaurant Inventory Tracking? What is Restaurant Inventory Tracking? .

Inventory 88

Inventory Food Supply Kitchen Safety Food Safety 88

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 103

Inventory Management Management Waste 103

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

AUGUST 3, 2020

Suddenly, those items that were simply a phone call away from supplier to restaurant are faced with inventory shortages. This may put a different spin on what restaurants look like in the future. [] TRAINING REALLY IS IMPORTANT: The pandemic has made it acutely obvious that TRUST is at the core of success for restaurants.

Government 491

Government Training Consumer Goods Small Business 491

Culinary Cues

APRIL 1, 2024

There would be two Secret Service Agents who would purchase all the ingredients separate from our normal storeroom inventory and would be stationed in the kitchen watching my every move. They could not take any chances when it came to the safety of the second person in line of succession to the presidency.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Restaurant365

DECEMBER 6, 2019

Every time a staff member leaves, you incur the additional cost of hiring and training a replacement. Upserve offers the market-leading cloud restaurant POS, actionable insights, transparent processing, automated inventory and ordering, workforce tools, and mobile restaurant management. Help to Decrease Staff Turnover.

POS 117

POS Blog Mobile Ordering Front of House 117

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. PLAN BETTER – TRAIN HARDER.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. It is, however, the chef who is responsible to train those cooks how to prepare the dishes that the restaurant puts its signature on.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Restaurant365

AUGUST 4, 2020

You invest a large amount of your budget in inventory. When that inventory is wasted, stolen or spoiled before it’s sold, it must be written off as an expense in the books. Integrating inventory management with accounting facilitates better inventory control. What is restaurant inventory management?

Inventory 78

Inventory Management Management Cash Management 78

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor. How we approach this determines our assessment of what we have chosen to do for a career. When it works – life is beautiful when it doesn’t everything turns to crap.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

AUGUST 28, 2020

Work at it, train for it, stand behind it, and make a difference. I don’t know what that means for your operation but take an inventory and look for the sensual interaction with guests. INVEST IN TRAINING. This is not the time to cut back on training. How do you make it come alive with hospitality? QUALITY FIRST.

Social Media 436

Social Media Communication Loyalty Program Training 436

Restaurant365

MARCH 10, 2020

When you think of your restaurant finances, do you think of your inventory? Your restaurant inventory management is an oft-forgotten component of your finances, but the amount of product you have on hand represents a large part of your budget. What is Restaurant Inventory Management? Sitting Inventory.

Inventory 78

Inventory Management Management Waste 78

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

MARCH 3, 2021

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Let’s keep our standards high with fewer, well-paid employees who have the ability to engage in exciting careers and balance a life beyond the kitchen or dining room. We can do this and there has never been a better time to think about how we move in this direction.

Dine-in 416

Dine-in Small Business Seasonal Menu Café 416

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Culinary Cues

DECEMBER 30, 2022

Maybe inventory is not part of your job, but it will be if you want to become a chef someday. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. They probably know more than you about something in the kitchen – ask them how they do it and ask them to show you how. BE THE SOLUTION. Harvest America Ventures, LLC.

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

AUGUST 7, 2023

Other’s will scratch their heads and look in a mirror, take personal inventory and begin to wonder if there might be some truth to all this speculation without any scientific research. I’m in control so leave me alone!” Hmmmm, does this sound familiar? Some may laugh and push this theory aside as ridiculous.

Café 340

Café Take-out Inventory Blog 340

360Training

APRIL 1, 2019

It’s tempting to apply this strategy to inventory management, but that’s a big mistake. Unless you want to risk spoilages, shortages, and misuse of resources, you need to apply an organized system to your inventory. Always do inventory in teams of two. when you have it. Stay organized. Everything in its place.

Inventory 60

Inventory Bar Management Management 60

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 374

Coaching Sports Point of Sale Take-out 374

Sling

APRIL 27, 2023

These essential activities include everything from scheduling your team , assigning tasks , and managing inventory to controlling labor costs , executing payroll , and complying with labor laws. But it’s about more than just ordering as much inventory as your storage spaces can hold and hoping for the best.

Operations 78

Operations Management Management Inventory 78

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Well-run organizations – in this case a kitchen, are built to win. CAFÉ Talks podcast.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

Culinary Cues

JULY 14, 2021

Yep, I get the reflection time that was the hallmark of the pandemic shutdown, those moments when every cook and chef took inventory and wondered why it is that they work under adverse conditions, invest way too many hours, and do so for wages that never compete with other professional careers. PLAN BETTER – TRAIN HARDER.

Food Order 473

Food Order Café Ordering Inventory 473